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Monday, August 13, 2012

New Restaurant & Basic Frittata Recipe

Most of my weekend was spent either at home cooking, eating or sleeping or listening to music at the Folk Festival in a park downtown. On Saturday I went for lunch to a new restaurant in the city called Bombay, an East Indian halal restaurant. We ordered off the menu, which I would definitely recommend instead of getting the buffet which didn't seem to have that great of a selection.

I was incredibly impressed with the quality and taste of food. I ordered chicken gorma, which is boneless chicken cooked with cashews and a mildly spiced sauce. The owner recommended that I get the pershawri naan bread with it, and said that this bread had cherries and nuts in it. I was skeptical, but went with his recommendation, and am I ever glad I did! It was probably the best Indian food I have ever had, and that is not an exaggeration.

I cannot wait to go back for this same dish. I also tried some of the Baigan Burtha (egg plant cooked with tomatoes, onions, green peas and spices), and it was also fabulous. The food at this restaurant is not very spicy (even my friend Cori could eat it and she is a not a spice person), yet it is full of flavour.

Yesterday I made a frittata for breakfast. I didn't know how to make a frittata, so I decided to wing it and it turned out beautifully.

Pre-heat oven to 350 F. Heat 1 T butter in a oven-safe pan on medium. Once sizzling, toss in the veggies and cook for a minute or two until softened up a bit. In a bowl mix the eggs, milk, cheese and salt and pepper. Pour into the pan and cook for about 3 minutes in the pan on medium, then transfer to the oven for 8 minutes. Remove and cut into slices.

This morning's breakfast was something I hadn't had in ages - a vegan soft serve oat parfait.

Chocolate Oat Parfait with Maple Banana Soft Serve

1/3 cup quick oats

1 scoop chia seeds

1 T cocoa

1 tsp vanilla

2/3 cup unsweetened vanilla almond milk (or any milk/substitute)

Mix the above ingredients and let sit for about 10-15 minutes (or overnight). Stir it up and then layer in a glass with banana "soft serve".

Maple Banana Soft Serve

1 frozen banana broken into chunks

1 T pure maple syrup or maple flakes

milk or almond milk (start with a few T and add more as needed)

Add all to a vita-mix or food processor and process until fluffy and soft-serve like. Add more milk/substitute as needed.

I can't believe I only have a couple of weeks left before I go back to work :-( My holidays always go by sooo quickly. Luckily I still have some fun things planned before back-to-work day. This week I am looking forward to dinner with friends, dinner with my dad, and my friends' wedding. Next week will be spent camping! I am so excited. In between the fun I will be working on statistics for my thesis ...

What was the best thing that you ate this weekend? Do you like Indian food? What do you have going on for the rest of summer - anything exciting?

5 comments:

I want that Indian food! It's been way to long since I've had any. Yum!

The best thing I ate this weekend was either an arugula salad I had at a coffeehouse in Chelsea, or the gnocchi I had for dinner Friday night. It had the most unique sauce, and was perfectly tender. So good.

The best thing I ate this weekend was the chicken with mushroom pasta dish I made on Saturday night. I love love love Indian food. And I don't have much left to be excited about this summer. My trip to the Pacific NW was my excitement for the summer!!

I don't usually go to Indian restaurants, which is weird because I love the food. Sometimes there's gratuitous dairy use so that might be why. Good to know this place exists, might need to check it out sometime!

It's been a long time since I've made a vegan frittata - this one looks nice because it's not massive! And overnight oats are always good. :) Isn't it crazy how August is flying by? It always does, though. Sadface!